| Recipe Ingredients: |
| 1/3 cup |
whole milk |
| 1/3 cup |
grated parmesan |
| 1/3 cup |
grated white cheddar (mild) |
| 4 tsp |
chlorella powder |
| 2 tsp |
extra virgin olive oil |
| 1/4 tsp |
cayenne pepper |
| 1/4 tsp |
black pepper |
Cooking Directions: |
| 1. |
Put all ingredients together in a blender and blend until smooth. Adjust milk-to-cheese ration for a thicker or thinner sauce. Pour directly onto steaming hot fresh from the pot pasta. (Nore: sauce will thin out as it warms up from the pasta.)
Makes enough sauce for 2-3 servings.
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